Fresh Raspberry Soup


7 c. raspberries, rinsed and drained
1/3 c. sugar
2 T. cornstarch
1/2 t. zest of orange (orange rind, grated finely)
2 c. orange juice
2/3 c. water
1 c. extra creamy vanilla yogurt

Process raspberries in blender. Strain and discard seeds. Combine with sugar, cornstarch, orange zest, orange juice and water. Cook in a large stock pot over medium heat. Stir until it boils. Reduce heat to low and simmer for one minute. Remove and cook. Cover and chill for 1 hour. Then gently fold in 2/3 c. yogurt. Top with remaining yogurt. Makes 8 servings.

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Elegant Cream of Mushroom Soup


1 lb. mushrooms
1/2 c. chopped shallots
2 cloves chopped garlic
2 stalks chopped celery
1/2 c. unsalted butter, divided
1/2 c. flour
6 chicken broth
1/2 c. dry cooking sherry
3/4 c.whipping cream
1/4 t. cayenne pepper (optional)
1/2 t. salt
1/8 t. pepper

Finely chop, half the mushrooms. Slice the remaining half. Sauté shallots, celery, and garlic in half the butter until tender. Add finely chopped mushrooms and sauté until tender, but not brown. Add flour and stir with a wooden spoon until a smooth paste has formed. Reduce heat and cook for three minutes, stirring constantly. Gradually add hot chicken broth, stirring constantly with a whisk. Bring to a boil and simmer 10 minutes. In a separate pan, sauté the sliced mushrooms in remaining butter. Add cooking sherry. Cook until liquid is reduced by about half. Add sliced mushrooms to the soup. Simmer 10 more minutes. Add whipping cream and season to taste with cayenne, salt and pepper. Cool completely and freeze, using freezer bag method.

On the serving day, thaw soup to slushy consistency. Place in sauce pan and heat through, but do not allow soup to boil. From Don’t Panic More Dinner’s in the Freezer.

Sharing soup recipes this week, stay tuned for more!

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